I visited LATURE for the first time and was really looking forward to trying their game dishes! I ordered the chef's omakase course, which included:- Macaron made with venison blood- Corn blancmange- Iwaki clams served with clam jelly and blancmange ice cream- French onion gratin soup- Rice salad topped with sea bream and wasabi leaves- Baked turtle mince with mashed potatoes and breadcrumbs- Pâté en croûte (foie gras, venison, bear, and boar)- Baked pie with sea bream and scallop mousse- Sautéed venison served with eggplant purée- Mango mousse with coconut crumble- Herbal tea- Petit foursHere are my thoughts on some standout dishes:The clams were amazing, especially the clam jelly that was rich in umami! It paired perfectly with the blancmange ice cream.The French onion gratin soup was served separately from a mini savory cake, allowing me to enjoy the concentrated sweetness of the sautéed onions in the soup. It was a refreshing twist!The pâté en croûte was a delightful fusion of venison, bear, and boar, creating a truly wonderful dish.The main dish, sautéed venison, had a beautiful red meat cross-section and a refined flavor. It was tender with no gamey taste, and there was no fat at all—just delicious meat!According to the owner, different delicious ingredients will be available in the fall and winter. I’ll definitely come back when the seasons change!It was a great meal! ^^
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